Corn Maque Choux

• 4 tablespoons butter
• 1/4 cup oil
• 7 cups frozen corn
• 1 cup finely chopped onion
• 1/4 cup sugar
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1/4 - 1/2 teaspoon cayenne
• 2 1/4 cups chicken stock (I use canned stock)
• 4 tablespoons butter
• 1 cup evaporated milk
• 2 eggs

1. Using high heat combine 4 T butter, oil, onions, sugar, pepper, salt, cayenne, and corn in a large skillet or frying pan. Cook until corn is tender and starch forms a crust on the pan bottom, about 14 to 16 minutes. Stir occasionally and stir more as it starts to stick.
2. Gradually add 1 C of the stock, scraping the pan bottom and continue cooking 5 minutes, stirring occasionally.
3. Add 4 T butter and stir. Cook 5 minutes, stirring frequently and scraping pan bottom.
4. Reduce heat to low and cook 8-10 minutes, stirring once or twice. Add 1/4 C stock and cook 15 minutes, stirring frequently. Add the remaining 1 C stock and cook 10 minutes, stirring occasionally.
5. Stir in 1/2 C evaporated milk and continue to cook and stir until most of the liquid is absorbed, about 3-5 minutes. Remove from heat.
6. In a bowl, combine eggs and the remaining 1/2 C evaporated milk. Beat until frothy. Stir into the corn and serve. Heat from the corn will cook the eggs, but will not curdle.

butter, oil, frozen corn, onion, sugar, pepper, salt, cayenne, chicken, butter, milk, eggs

Taken from www.food.com/recipe/corn-maque-choux-206062 (may not work)